For Curing Salmon:
Sprinkle liberally over raw salmon, and squeeze a little lime or lemon juice over the fish. Wrap and refrigerate for 24 hours, then after this time, remove from the fridge, unwrap and remove moisture with a paper towel. Then slice thinly and sprinkle a little more spice to lightly season and serve as an appetizer with a little cucumber relish or with a salad.
This spice is also a great way to season fish curries and stir fry’s.
Ingredients: Applewood smoked kosher salt, 100% pure maple sugar, orange zest, star anise, fennel seed, Szechwan pepper, cumin, coriander
Ingrédients: sel fume, sucre d’erable, zeste d’orange, anis etoile, graine de fenouil, poivre de szeshawwan, cumin, coriandre